Impact of UV-C light on safety and quality of fresh-cut melon

Manzocco, Lara; Pieve, Sara Da; Maifreni, Michela

doi:10.1016/j.ifset.2010.11.006

Cited by 118 publications

(52 citation statements)

References 30 publications

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“…Reductions of up to 5-6 orders of magnitude observed in these experiments, however, do not match with findings in real food processing. Disinfection of fruits and vegetables with UV light [100,114,115] showed much less inactivation rates of approximately 2-3 orders of magnitude at moderate experimental conditions (2 pulses; fluence, *0.30 J/cm 2 ; total treatment time, *0.4 ms) which, however, ensured a shelf life extension for 4 days at 7°C without affecting sensory quality. McDonald et al [98] compared the exposure of B. subtilis spores to continuous and pulsed UV light at a fluence of up to 140 mJ/cm 2 and observed that pulsed light, because of a higher percentage of energy radiated in the UV-B/UV-C range, was more effective.…”

Section: Uv Light-advantages Drawbacks and Applicationsmentioning

confidence: 91%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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Cleaning and disinfection are important operations in food processing because of the significant contributions to product hygiene and food safety. The transfer of residues from surfaces into a product and the contamination with adhering microorganisms must therefore be avoided with sufficient certainty. Traditional methods for the removal of adherents and inactivation of microorganisms are based on thermal, mechanical, or chemical principles and are known to be time-and energy-consuming. This has resulted in a search for alternative methods that show prospective potential for their use in food-processing plants. This review gives an overview on such methods, which are based on physical principles. In dry-ice cleaning, for example, carbon dioxide snow pellets are blasted onto a surface to remove adherents through a combined action of thermal and mechanical effects, followed by dissolution of these adherents. Ice-pigging is a procedure where an ice/ water mixture is forced through pipes, heat exchangers, or other equipment to carry off adhered substances. Another method for physical cleaning, mainly described in context with membrane filtration, is to use vibration in the ultrasonic frequency domain to reduce fouling and to stabilize permeate flux. Radiation from various sources (UV lamps, radionuclides, X-ray tubes) differs in its applicability and disinfection efficiency because of differences in energy and penetration depth. Cold plasma treatment is another promising technology that is currently under investigation for cleaning and disinfection of surfaces of inorganic and organic materials.

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Section: Uv Light-advantages Drawbacks and Applicationsmentioning

confidence: 91%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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“…However, their high water activity promotes fast degradation since they are constituted by living tissues susceptible to enzymatic browning, off-flavors development, texture breakdown and microbial contamination [113]. These undesirable properties, as well as the continuous increase in the consumer's requirements have attracted the food industry's interest in improving protection of fresh fruits and vegetables.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

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Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

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“…Manzocco, Da Pieve, and Maifreni (2011) have been successfully applied UV-C light on fresh-cut melon as a novel technology for surface disinfection. In addition, dense-phase carbon dioxide pasteurization has been studied to evaluate the changes in physicochemical properties and flavor compounds (Chen et al, 2009) and has been used to inactivate the microorganisms and enzymes (Chen et al, 2010) in Hami melon juice.…”

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confidence: 99%